πŸͺ Thanksgiving Cookie Pre-Orders Now Open at The Last Straw in Spencer, TN – Deadline November 18

by | Nov 6, 2026 | Community Promotions | 0 comments

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🍪 Thanksgiving Cookie Pre-Orders Now Open at The Last Straw in Spencer, TN – Deadline November 18

As the holiday season approaches, The Last Straw in Spencer is offering a sweet way to round out your Thanksgiving table. The specialty bakery is taking pre-orders for fresh-baked cookies in nine festive flavors, with mix-and-match options and pricing that works for gatherings of any size.

πŸ—“οΈ When to Order

Pre-orders are open now through November 18. πŸ“… This deadline gives The Last Straw time to bake and prepare your custom selection before the holiday rush.

πŸ“ Where

The Last Straw is located in Spencer, Tennessee. You can reach them at (931) 409-1129 or visit their Facebook page to place your order.

🎟️ Pricing & Flavor Lineup

Cookies are priced at $4 each, or bundle them for better value: $21 for 6 cookies or $36 for a dozen. 🎁 The best part? You can mix and match any flavors you like.

Choose from nine delicious options:

  • πŸͺ Chocolate Chip
  • πŸ”₯ Campfire S’mores
  • βšͺ️ Cinnadoodle
  • 🍬 Sugar
  • 🧈 Biscoff Cookie Butter
  • πŸ‹ White Chocolate Lemon
  • πŸ₯œ Peanut Butter Blondie
  • 🍌 Banana Pudding
  • πŸŽƒ Pumpkin Butter

✨ Why You’ll Want to Be There

Whether you’re hosting Thanksgiving dinner or bringing a dessert to share, these fresh-baked cookies offer a homemade touch without the oven space. πŸ₯° The variety of flavors means there’s something for every palate-from classic chocolate chip to seasonal favorites like Pumpkin Butter and Campfire S’mores. Each cookie arrives beautifully presented, ready to impress your guests or add to your own holiday spread.

Don’t miss out on this Thanksgiving treat. πŸ’• Mark your calendar for the November 18 deadline, call The Last Straw, and order your custom cookie selection today. Share this with a friend who loves fresh-baked desserts-they’ll thank you come Turkey Day!

πŸ€”Source

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Written By Tom Seest

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